Korean Cuisine: Bibimbap
Bibimbap is is one of famous Korean cuisine. Bibimbap is Korean mixed rice with vegetables and it tastes a little sweet and sour. Bibimbap is served as a bowl of warm white rice topped with seasoned vegetables and chili pepper paste. A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. You can see it in most Korean drama. Today, in Emagasia, we have the recipe for this delicious and healthy Korean food – Bibimbap. Those steps are very easy and clear.
Traditionally Bibimbap ingredients are arranged over the rice in grouped vertical segments, and then topped with an egg. You can use any vegetables you like. Seasonal vegetables are best. Vegetables commonly used in Bibimbap include cucumber, carrot, radish (mu), mushrooms, as well as spinach, soybean sprouts, and bracken fern stems. A leaf of lettuce may be added, or chicken or seafood may be substituted for beef. For visual appeal, the vegetables are often placed so that adjacent colors complement each other.
Bibimbap as one of the most representative items of Korean cuisine is first mentioned in the Siuijeonseo, an anonymous cookbook from the late 19th century. There its name is given as 부븸밥 (Bubuimbap). In Korean households, Bibimbap is frequently prepared from steamed rice, vegetables, and meat because of its convenience of preparation. Since the late 20th century Bibimbap has been served as an airline meal on various airlines connecting to South Korea, including not only Korea-based airlines but also foreign airlines such as Lufthansa.
A variation of this dish, Dolsot Bibimbap (돌솥 비빔밥), is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crispy. A further variation of Bibimbap, called Hoedeopbap uses a variety of raw fish, such as tilapia, salmon, or tuna. The term Hoe in the word means raw fish. The dish is popular along the coasts of Korea where fish are abundant.
The city of Jeonju, the capital of the North Jeolla Province of South Korea (located about two and a half hours’ drive south of Seoul), is famous throughout the nation for its version of bibimbap, said to be based on a royal court dish.
- 2 oz ( 60g ) red radish, cut into thin strips about 1 1/2 inches ( 4cm ) long
- 2 oz ( 60 g ) radish ( mu ), cut into thin strips about 1 1/2 inches ( 4cm ) long
- 2 oz ( 60 g ) carrots, cut into thin strips about 1 1/2 inches ( 4cm ) long
- 2 oz ( 60 g ) cucumber, cut into thin strips about 1 1/2 inches ( 4cm ) long
- 2 oz ( 60g ) lettuce leaves, cut into thin strips about 1 1/2 inches ( 4cm ) long
- 4 oz ( 125g ) beef tenderloin or scotch fillet, cut into thin strips about 1 1/2 inches ( 4cm ) long
- 4 shiso ( kkaennip ) leaves, cut into thin strips about 1 1/2 inches ( 4cm ) long
- 4 servings hot steamed ( medium-grain ) rice
- 4 fried eggs
For Bibimbap Beef Marinade
- 1 tablespoon light soy sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons finely chopped scallions ( shallots/spring onions )
- 1 teaspoon crushed garlic
- 1 teaspoon pan-toasted, ground sesame seeds
- 1 teaspoon sesame oil
- pinch black pepper
For Bibimbap Hot Red Chili Paste Sauce
- 2 tablespoons hot red chili paste
- 3 tablespoons beef stock
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon pan-toasted, ground sesame seeds
Freshen red radish, radish, carrots, cucumber, shiso leaves, and lettuce bu dipping them separately in cold water, then draining.
To make Bibimbap beef marinade:
Combine marinade ingredients in a glass or ceramic bowl. Add beef to marinade and marinade for 10 minutes. Heat 1 teaspoon vegetable oil in a frying pan and stir-fry beef over medium heat until well done, 3-5 minutes.
To make Bibimbap chili paste sauce:
Mix chili paste sauce ingredients together and spoon into a serving bowl.
To serve Bibimbap:
Divide rice among 4 bowls, arrange beef and vegetables over rice, and top with a fried egg. Serve chili paste sauce in separate bowls and allow each diner to mix sauce into their own bowls of Bibimbap.